The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation
Crossflow microfiltration (CFM) and osmotic evaporation (OE) were implemented on a semi-industrial pilot scale to obtain clarified orange juice concentrates at 450 and 620 g kg-1 of total soluble solids. The characteristics of the juice were then assessed and compared with fresh juice and commercial concentrates. With CFM, most aroma compounds and vitamin C remained in the permeate while the more apoiar compounds such as terpenic hydrocarbons and carotenoids were strongly retained by the membrane. With OE, significant losses of vitamin C and aroma compounds occurred at first, with losses progressively decreasing during treatment. Pre-conditioning the membrane and cold regeneration of the brine reduced losses drastically, with the aroma composition tending towards that of the initial juice. The quality of pulp, a blend of the CFM retentate and OE concentrate, was high and much closer to that of the initial fresh juice than to the commercial thermal concentrate.
| Main Authors: | , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, jus d'orange, clarification, concentration, traitement, qualité, membrane, microfiltration, séchage osmotique, composé de la flaveur, acide ascorbique, http://aims.fao.org/aos/agrovoc/c_25492, http://aims.fao.org/aos/agrovoc/c_1652, http://aims.fao.org/aos/agrovoc/c_1801, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_28457, http://aims.fao.org/aos/agrovoc/c_27575, http://aims.fao.org/aos/agrovoc/c_36939, http://aims.fao.org/aos/agrovoc/c_28309, http://aims.fao.org/aos/agrovoc/c_661, |
| Online Access: | http://agritrop.cirad.fr/523354/ http://agritrop.cirad.fr/523354/1/document_523354.pdf |
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